Celebrate the flavors of the season with this sweet and savory appetizer pairing fresh figs with caramelized onions and balsamic vinegar.

Preparation

To make the crust for tart, combine flour, salt, and sugar in a food processor and pulse to mix. Cut butter into ½-inch cubes, add to food processor, and pulse until mixture resembles coarse meal. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. Remove dough, wrap in plastic, and place in refrigerator until chilled, about 1 hour.

For the filling, heat olive oil and butter in large sauté pan on medium heat. Add onion and salt. Cook onions until caramelized and tender, about 45 minutes. Add balsamic vinegar and reduce to a syrup, then set aside to cool.

In a separate sauté pan, sear the figs cut-side down over medium heat until they are golden brown. Deglaze the pan with port and reduce until syrupy, about 10–15 minutes, then set aside to cool.

Preheat oven to 450°F.

Remove tart crust dough from refrigerator, then roll out on a lightly floured surface to a 10-inch diameter. Transfer the dough to a parchment-lined sheet pan. Place blue cheese in the center of dough and top with caramelized onions. Cut the figs into wedges and place on top of the onions. Spoon any remaining port and balsamic juices over the top of the filling.

Fold the edges of the dough over so that a small circle of the filling is showing in the center of the tart.

Bake for 10 minutes, then reduce temperature to 350°F and bake until crust is golden brown, about 15 minutes. Remove tart and let rest for 10 minutes before serving.